Tuesdays with Dorie BCM: The Rugelach That Won Over France

The Rugelach That Won Over France is a spiral of cinnamon sugar, coconut, pecans, chocolate and dried cherries. I’ve made other Dorie rugelach once, no twice, before…in fact, hers is the only rugelach I’ve ever made. She uses essentially the same cream cheese pastry dough in each, and it’s great. It’s easy to make in the food processor, pretty easy to roll out and bakes up nice and flaky. But, while this version may have won over France, it wasn’t my favorite flavor combination. I thought it was a little dry compared to the other two, and I realize the difference is likely because they had some sort of jam in the filling and this one didn’t. I’d certainly give this a shot again, but would swap out the chocolate for some fruit jam.

I followed the recipe here, but instead of freezing my rolled up rugelach logs before slicing, I just chilled them in the fridge for a couple of hours. Then I cut them an inch thick, rather than 1/2-inch thick, for chunkier cookies.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us, if you haven’t already!

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Good thinking on just putting them in the fridge-I was certain freezing them would have been a mistake. As skeptical as I was about the filling, changing the cherries to currants worked out very nicely. Your slices look picture perfect!

I skipped the coconut (didn’t have any) and whirled all my filling components in the food processor, tossing in a little coconut oil in for moisture. Turned out well! I’d love to try a fruitier version next time.

I like the thick cuts you used, I was thinking as I cut mine that I would like them thicker…and replacing jam for the chocolate is definitely my idea of a good thing. You win this week…yours always look better than mine. Someday! 🙂